Kate's Cuisine

Aug 18 2015

Blueberry Pie

Blueberry Pie

Blueberry pie is one o the summer’s quintessential desserts for a reason. Not only is it a delicious treat (especially when served with a cool serving of whipped cream or ice cream), but the bright colour and the fact that their bursting with juiciness make them scream summer. Blueberry pie is also unique to other pies because with each serving comes so many brain, heart, and immunity-boosting benefits. It’s not a superfood for nothing. But before you consume all of those benefits, what should you look for in blueberries?

  • Obviously you don’t want to buy blueberries that have started to mold, but also make sure that no berries in the package are soft or broken.
  • Buy only berries that are that true blue, without any tinge of red.
  • You must select berries that are at the perfect ripeness; blueberries don’t ripen once they are picked.
  • Know that dusty look blueberries have? Only select berries that have this; it indicates it hasn’t been washed off. Once you get them home, don’t wash off that dusty layer until you’re ready to use the berries. It’s a natural protector for the berries and their skin.
  • Don’t only give the berries a look-over when selecting them, also look at the packaging. Don’t purchase them if the container is stained or leaky, as it indicates numerous berries within are past their prime.

Once you’re ready to use those blueberries you’ve properly stored, use them to make this delicious blueberry pie.

    • All-purpose flour, for dusting    $0.20
    • 8 cups blueberries, rinsed, patted dry, and picked over to remove stems    $10.00
    • 1/2 cup sugar    $0.10
    • 1/4 cup cornstarch    $0.54
    • 1 tablespoon freshly squeeze lemon juice    $0.04
    • 2 tablespoons butter, cut into small pieces    $0.12
    • 1 large egg yolk    $0.20
    • 1 tablespoon heavy cream    $0.10

Total cost $12.19
Cost per serving $1.52

1.) On a lightly floured work surface, roll out one disk of dough to a 12-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim dough to a 1/2″ overhang. Fold edge of dough over and under, and crimp as desired. Roll out remaining dough in the same way and then transfer this second disk to a baking sheet lined with parchment paper. Place both pieces of pie dough into the fridge and chill for about 30 minutes, until firm.

2.) Place blueberries into a large bowl and crush a handful or two of them. Add sugar, cornstarch, and lemon juice and stir to combine. Remove pie dough from the fridge and pile the blueberry mixture into the pie shell inside the dish. Make sure to pile the blueberries slightly in the centre. Dot the filling with butter.

3.) Place the second pie shell over the blueberry filling, tuck edge of top dough between the edge of the bottom dough and the rim of the pan. Using your fingers, gently press both layers along the edge to seal, and crimp as desired.

4.) Use a paring knife to cut several vents in the top of the dough so that steam can escape. In a small bowl, whisk together egg yolk and heavy cream and using a pastry brush, brush this mixture over top of the pie dough, being sure not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes.

5.) Preheat oven to 400 degrees Fahrenheit. Place blueberry pie on a parchment-lined baking sheet and bake until crust begins to turn golden, about 20 minutes. Reduce oven to 350 degrees Fahrenheit and continue baking for another 40-50 minutes, until the crust is a deep golden brown and the filling is hot and bubbling. Be sure to turn the pie halfway through cooking time for even baking.

6.) Transfer blueberry pie to a wire rack and cool completely before sliced.

7.) Serve, with whipped cream or ice cream, and enjoy!

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